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Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 8, Pp 4550-4560 (2021)
Food Science & Nutrition, Vol 9, Iss 8, Pp 4550-4560 (2021)
Spices are often used in dried form, sometimes with significant microbial contamination including pathogenic and food spoilage bacteria. The antibiotic resistance represents an additional risk for food industry, and it is worthy of special attention
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72ff162b03f6960717fc4079877963dd
http://europepmc.org/articles/PMC8358356
http://europepmc.org/articles/PMC8358356
